Ignoring smoke point might lead to cooking with an unhealthy oil

Some oils, such as Malaysian palm fruit oil, can handle high heat better than others. What’s the big deal about a little smoke? It’s not just the annoying risk of your smoke detector going off. When an oil is heated beyond its smoke point, its molecular structure begins breaking down. The oil may lose its nutritional value, and give your food a bitter or burnt taste. Once it reaches that point, the oil really shouldn’t be consumed.

Other possible health concerns: The smoke from over-heated oils isn’t healthy to inhale. It may contain toxic fumes and harmful free radicals, which are may elevate your risk of come chronic diseases including cancer. This is why you should turn on your stove vent and open a window if a cooking oil starts to smoke.

It’s important to remember that all oils have a smoke point, and to match your oils with your cooking methods. Palm fruit oil has one of the highest smoke points among cooking oils and because it doesn’t have a strong flavor, it is so versatile that it can be used in everything from appetizers to desserts. Oils with lower smoke points are ideal for such things as salad dressings.

About Robin Miller

Robin Miller is a health and nutrition editor with more than 30 years of industry experience. She researches and writes about the nutritional benefits of palm fruit oil, with the goal of giving readers factual, science-based information that will be useful in their daily lives.

About Palm Oil Health Blog

The Palm Oil Health and Nutrition blog is your resource for information on the health and nutritional benefits of Malaysian palm fruit oil and palm fruit oil bioactives. We provide breaking news and industry research, including the exciting potential for supporting cardiovascular and neurological health. Scientists, health experts and renowned chefs have come together to provide facts, health and nutrition advice, recipes and more, so check back often.